Tasty Favorites With A Fresh Twist

White Bean Soup, Chicken Milanese And Chocolate Whipped Cream Cake

(CBS) 

Chicken Milanese
(serves 4)

For the chicken:
2 whole boneless, skinless chicken breasts (about 2 pounds)
Coarse salt and freshly ground black pepper
3/4 cup all-purpose flour
2 large eggs
1/3 cup freshly grated Pecorino
1/4 cup milk
About 1 1/2 cups dried bread crumbs
Olive oil, for frying

For the salad:
4 big handfuls arugula
1 pint grape tomatoes
1 small red onion, sliced thin
1/4 cup extra virgin olive oil
Coarse salt and freshly ground black pepper
2 tablespoons balsamic vinegar, or to taste

Method
For the chicken:
1. Cut the breasts into halves and trim away any cartilage or visible fat. Lay out the chicken pieces on plastic wrap, cover with another sheet of plastic, and pound to about 1/3 inch thick. If you don't have a classic meat pounder, use a rolling pin.
2. Season the chicken with salt and pepper. Set out three shallow bowls. Put the flour in one; beat the eggs in the second, then beat in the Pecorino and milk; and put the bread crumbs in the third. Dredge the chicken pieces in the flour and pat them, so you have just a thin dusting of flour. Then dip in the egg wash and dangle the chicken over the bowl to let the excess drip off. Finally, coat the chicken in the crumbs, pressing well to get a good coating. As you finish breading, put the chicken on a rack. You can prep the chicken this far a few hours in advance. Set the rack on a baking sheet, cover loosely with wax paper, and refrigerate.
3. Set a large skillet over medium high heat and fill with about 1/3 inch of oil. Heat until the oil is shimmering. Fry the chicken two pieces at a time (no crowding!) until golden brown on each side. Drain on another rack set over a baking sheet.

For the salad:
1. Rip the arugula into pieces and drop them into a mixing bowl. Add the tomatoes and onion and spoon on the extra virgin olive oil; season with salt and pepper. Toss to get the salad coated with oil. Spoon on the vinegar and toss again. Taste a bit of the arugula and add more vinegar if you want.

To serve, put a chicken cutlet in the center of each dinner plate and top with a big heap of salad.

Variation: You can substitute veal cutlets or pork chops, with or without bones, for the chicken.